Sunday, September 19, 2010

A sign! Edamame Dip

This was clearly meant to be. Alton Brown on Good Eats did a show on edamame in which he described an edamame dip. Then yesterday madame and I were out for lunch and an edamame dip was offered. Must be a trendy thing. So not wishing to be behind any trends, I immediately thought about making one - so here it is. It's kinda like making hummus except that you use edamame instead of chick peas and red miso paste instead of tahini.
16 oz shelled edamame  - cooked and cooled
6 green onions minced
3 cloves garlic peeled and sliced (you could reduce this to 1 or 2 depending on taste)
1 roasted hatch chile finely chopped
2 T red miso paste - key ingredient. Adds a depth and richness. We bought ours at an Asian supermarket
2T sweet chili sauce
1T soy sauce
Juice 1/2 lemon (more if needed to your taste)
1/3 cup vegetable oil

Put everything except the lemon juice and oil into the food processor and process until mostly smooth. Add the lemon juice, blend again and taste. Adjust to suit your own taste. With the motor running, finish off the dip by adding the oil and continue to process until smooth. Taste, add salt/pepper to taste - we didn't because the soy sauce added enough saltiness.

Chill for 2 hours or so before serving.

We served it using bagel chips, but madame will be taking left overs to work with celery.

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